Anna N

I really wanted a slice of pizza with mushrooms and pepperoni. Usually I could find one in my freezer but not today. Mushroom, pepperoni and cheese frittata.

Intriguing. I’m guessing that it is ground lamb and vegetables in there. But I’ve been wrong once or twice before.😂

Eggs in salsa with toast triangles.

Mushroom-cheese melt on toasted English muffin.

Strange. It did work for me. Thoroughly enjoyed this with my morning coffee. Congratulations once again, Rob.

A strange lunch even for me! One of the difficulties of placing a grocery order and trusting someone else to choose your produce is that their tastes may not be your tastes and their estimate of ripeness may vary greatly from your estimate of ripeness. Even so I should have noticed how hard this pear was before I cut into it. I have felt curling stones with more give than this pear had. But too late. I had already cut into it and so I reached deep into my imagination and sautéed it in butter. Didn’t get any riper but it did get a bit softer. And so lunch was sautéed pear, blue cheese and Breton crackers.

I am back. Six weeks in Manitoulin and then my son-in-law was on holiday then other things took over my life. I did start last week but unfortunately I learned the hard way that my Cuisinart Steam Oven does not keep an accurate temperature when it is in the convection/bake mode. As a consequence this same recipe for Chocolate Almond Situation ( yes that really is what it is called) did not bake properly. Since it has almost 3/4 of a pound of chocolate I did not waste the failed product but sent it over for my daughter and granddaughter to enjoy. They had no issue spooning it into bowls! I tried hard for decent photographs but this is as good as it’s getting. I think of them as brownies on steroids. The recipe is from the book Zahav but I found it online here.

I like Spam so there!

Hope they sell like hotcakes!

Member @Alleguedemakes the best. I see he took some down with him to Las Vegas to share with Chocdoc. I am so jealous.

Chicken and cheese quesadillas but the highlight was the salsa. Salsa. I added it to my shopping cart on a whim when I placed my grocery order intending to use it as a shortcut shakshuka base. It should come with a padlock so I don’t stand in front of the fridge just spooning it into my mouth. 😂

The last of my pork chop well seasoned with Timur pepper and served on toasted rye bread. One pork chop = three meals.

Is nothing sacred anymore? Pumpkin spice flavoured Spam.

But, but, but you can’t have a hot sandwich without peas. I’m sorry you don’t like them and I’m sorry you’re hungry but I think the best part of it are the peas. Well those and the gravy.

Sometimes the only way to deal with temptation is to give in to it. All the photographs in recent weeks of hot sandwiches wore down my resistance. Hot chicken sandwich with meat from a Costco rotisserie chicken and what my family calls “chip truck gravy”. It is made from a mix also sold by Costco and I believe it is called Trio. It’s been a long time since I’ve bought any. There was plenty in a mason jar In my cabinet. I always add a little cream to it and if I’m lucky enough to have a bottle of brandy in the house, a splash or two of that. Probably not authentic diner food by then!

Turophiles ( I had to look it up) will probably be horrified. I had some Ossau-Iraty that was beginning to dry out and rather than waste it I melted it onto a toasted English muffin. And luxurious it was.

Cannot do the black beans but the rest looks delightful and I thought your pita was a mushroom cap.😂

No names, no pack drill.

The piece of which we speak.

Be still my heart.

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Chicken Maryland (thigh and drumstick) from a Costco rotisserie chicken, and a cob of corn with butter and salt.

I intentionally left some of the pork chop that was dinner yesterday evening. I knew I didn’t need all that meat in one meal and that planned-overs would be really good for lunch. So here we have two small pieces of toasted rye bread with sliced pork chop and lingonberry sauce. And there is at least one more pork sandwich in my future.

Life is good.

Sous vide pork chop 60°C times 90 minutes – – perfect. Green beans sous vide 83°C times 60 minutes - - not so good. They were simply too squeaky green for my taste. Not quite sure why I persist in trying to sous vide vegetables because most of them don’t do well. Lingonberry sauce on the side.